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–+ servings

Fresh Corn and Chive Quiche

So quiche is definitely one of favorite foods. I love when eggs are delivered with veggies. I am a veggie scramble or frittata kinda girl. But quiche is the elevated Sunday best version of those. It has a crust and requires a bit more preparation. It says, “I love you”. “I care enough to make crust ahead of time for you.” It is also great to make ahead, leftover and for taking over to someone’s house you want to impress. This quiche is delicious. I would say this version really should be reserved for when you can get fresh corn. I think you could use cooked frozen corn as long as you drained it well but it is more or less a seasonal quiche. The Chives are mild and the cheddar cheese is classic. If you want more of a punch, use scallions or substitute goat cheese for cheddar cheese. If you sub in goat cheese, I would make it as directed but don’t put the cheese in until after you pour the egg mixture into the pie. Then dollop the goat cheese on top. This crust is crazy flaky and dare I say so delicious! But you may find it hard to roll out and transfer into the pie dish. It’s ok. Just do your best to patch work it together once you get most of it in the dish. It will turn out just fine. I like to add the extra 2 tbsp of coconut oil so that you don’t have to use more than 1 stick of butter, but if you don’t have coconut oil, don’t go out to buy it, just use butter. Or if you want to use vegetable shortening for those 2 tbsp, go ahead. I just hate having to open a new stick of butter for only 2 tbsp. I have used vegan or non dairy butter for this as well and it works just as well. You may need to adjust the amount of water if using vegan butter because they are usually softer than regular butter. I have never tested it with a vegan egg substitute like Just Egg, but I imagine it would also work so if you are vegan but are also a lover of quiche. I think you can make this work given all the new vegan substitutes out there.
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Prep Time 20 minutes
Cook Time 47 minutes
Servings: 6 servings
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Super Flaky Crust
  • 1 1/4 cup all purpose flour
  • 10 tbsp salted butter
  • 2-4 tbsp ice cold water
Fresh Corn and Chive Filling
  • 6 eggs
  • 1/2 cup whole milk
  • 2 ears of fresh corn
  • 1/2 tsp salt
  • 1/2 cup fresh chives, small chop
  • 1/3 cup cheddar cheese

Equipment

  • food processor (optional for making crust)
  • pie dish

Method
 

For the Super Flaky Crust
  1. Combine the flour and salt together in a bowl. Cut the cold butter into slices or cubes. (Or combine the flour and salt into a food processor then add the cold butter and pulse until the mixture looks like fine sand.)
  2. Add the cold butter into the flour and use a pastry cutter (or just use your hands) to cut the butter into the four. I use the pastry cutter and then switch to my hands. The consistency should be like wet sand. No large chunks of butter left and you can kinda stick the flour together when you squeeze it in your fists.
  3. Add in 2 tbsp cold water then work it in with your hands. If it is still dry and not coming together into a ball, add 1 more, etc. It should be pretty dry, not sticky. (If using food processor, then add one tbsp at a time and pulse until the mixture comes together into a ball.)
  4. Wrap it up with plastic wrap or parchment paper and let it rest in the fridge for at least an hour. However, a couple hours to overnight it better.
For the Corn and Chive Filling
  1. Preheat the oven to 375 F.
  2. Cut the corn off the cobs and set aside.
  3. Combine the eggs, milk, salt, finely chopped chives into a large bowl and whisk briskly for a least a minute. Then add the fresh corn and mix. You want to incorporate some air into the mixture and make sure the eggs and milk are completely homogeneous. Add in the cheese and mix again briefly.
  4. Set the egg mixture aside and roll out the crust. Flour your surface and start from the center of the dough ball. It will fall apart. Just press it back together with your hands and keep rotating it around and rolling. When it is a rough circle, transfer it to the pie dish. I use a basic 9 inch pyrex pie dish. I like to roll my crust onto my rolling pin to transfer it. It will likely fall apart. It’s ok, just press it back together in the dish and make sure the edges are pretty much all equal in thickness and height.
  5. Pour the egg mixture into the crust. Place into the oven for 45-50 minutes. Check it at 40 minutes. I don’t want the crust to burn or turn dark brown. If you see your crust starting to get too brown and the center is not set, put some foil around the edges of the pie. At 375 F it should not be a problem but everyone’s oven is a bit different.
  6. Remove the pie when the crust is browned, the pie is set, and the top is starting to turn golden.
  7. Let cool for a few minutes before serving. My favorite way to have quiche is with a side salad of greens dressed with a vinaigrette.

Nutrition

Calories: 390kcalCarbohydrates: 27gProtein: 12gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 223mgSodium: 460mgPotassium: 220mgFiber: 1gSugar: 3gVitamin A: 1118IUVitamin C: 4mgCalcium: 107mgIron: 2mg

Notes

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